Earlier this month, a fellow blogger, Jayasree of Experiments in Kailas Kitchen, passed away suddenly. I did not know her personally, but having read about her in various blogs, it is obvious that she was a warm, loving and talented person who will be missed dearly. I really regret not knowing her. I hope her family and friends find the strength to deal with their loss. Rest in peace Jayasree, you will be loved always.
Tribute to Jayasree is an effort to honor her memory, by cooking recipes from her blog. Jayasree has an amazing collection of traditional recipes and I had plans to make a rice dish when I saw this Ice cream recipe. I had all the required ingredients in my pantry and started immediately. I made the ice cream in the ice cream maker and ice cream was already set when I remembered the chocolate chips. The ice cream was chocolaty enough even without them.
Triple Chocolate Ice Cream
1 cup milk
1/2 cup cream
1/2 cup sugar
1/2 cup chopped chocolate
1 tbs cocoa powder
2 tsp corn flour
2 tbs chocolate chips
Melt the chopped chocolate in a microwave or in a double boiler. Add the cream and mix well. Keep aside.
Dissolve the cornflour in a little milk. Bring the remaining milk and then add the cornflour paste and cocoa powder. Mix well to remove lumps. Add the sugar. When the sugar has dissolved completely, remove from heat. Stir in the chocolate cream mixture and keep aside to cool.
Freeze according to your ice cream makers instructions. To freeze without one, pour the mixture into a shallow dish and freeze till it begins to set. Brake the ice crystals with a fork, cover and freeze again. Repeat the process 2 more times. When leaving it for the final setting, stir in the chocolate chips and freeze till completely set.